Question I always see recipes with coconut milk since I’m looking for vegan recipes, and I’m so glad I found this reply that you said “can” because I never knew what to use since there’s 2 kinds of coconut milk. Cover and simmer until the corn has softened and cooked through. I didn’t see the amount of salt to use in the ingredients. Instructions. Cover and blend until smooth. Made this with what I had in the kitchen. You can also cook them on baking sheet under the broiler for about 10 minutes while using tongs to rotate them every couple of minutes. Drizzle with 2 teaspoons avocado oil and a sprinkle of salt. This vegan corn chowder recipe starts off slow and a little labor intensive. Thank you Kajaul. I would make it again though since it was so tasty!Â, It definitely isn’t the fastest of recipes but I’m glad you enjoyed it! Preheat oven to 425ºF. Next add the corn with the vegetable broth and bring to a boil. I hate being sick like that, especially because I’m the cook in the house and there’s nobody that’s going to make me some homemade soup! Thank you for a great recipe.  Loved it, Pingback: Day 2: Happy Birthday to Me | Rebel Without a Clue. You just might need to add more broth if it gets too thick! Oooh this looks amazing. So although it’s been like living in a crockpot down here in southern Cali, I’ve had a beautiful affair with this corn and roasted poblano soup. Roasted Poblano Corn and Crab soup is a quick, simple soup … My name is Kylie Perrotti, and I started Tried & True Recipes in 2016 because I wanted to share simple, elegant, and easy recipes that can be made any day of the week. Required fields are marked *. We froze corn from our garden this summer and this was a great way to use it. Using an immersion blender, blend the soup until smooth and creamy. While the peppers are roasting, you’ll use that time to husk the corn and cut the kernels from the cob. It was the first time I’ve been sick like that in almost seven years and it seriously knocked me on my arse. I’m so glad you enjoyed it! Add the onion and cook for 2-3 minutes, until translucent. You can substitute 1 can of diced green chilies to save time. Brilliant idea to add the shiitake bacon too. My roommate was scraping soup off of the blender with her finger lol! So here’s my question when I open the can there’s the liquid and the meat so do you mix it together or just use the meal or just the liquid? Recipe: Creamy Poblano Corn Chowder (Vegan, Plant-Based Soup!) Return the blended portion to the saucepan with the remaining soup. Yum! Transfer the peppers to a bowl and cover with a plate or foil. I did use frozen corn. THANK YOU!! Thank you so much for the feedback, Kelli! :). This recipe for corn chowder is vegan and has a Mexican twist. Beautiful recipe – and even more beautiful photographs. Vegan Roasted Poblano Corn Chowder- a comforting and creamy soup made from fresh corn, potatoes, roasted poblanos and coconut milk. You’d never guess it’s made without dairy! If you made this recipe, please rate the recipe below and leave a comment to tell me how you liked it! My boyfriend finished a big bowl and then said “I want more!” I have been cooking off of your blog almost every day for the last 3 months and am always impressed, thanks Sarah! Between cutting the kernels off the cobb and roasting the poblanos, it’s not the fastest of recipes but it’s one delicious way to say goodbye to summer and welcome the crisp fall evenings. Pour it back into the pot and stir in the coconut milk and diced poblano peppers. Hi Breanna! The flavors of the smoky, roasted poblano paired with sweet summer corn and coconut milk make for an incredible soup. Poblano Corn Tortilla Soup simmers up in just 30 minutes for an easy weeknight meal. And if you aren’t a fan of spicy foods you could probably cut the poblano … Add the corn, potatoes, onion, poblano, bell pepper, celery, ½ teaspoon of the … That’s it! Reduce heat. Add half the corn, the coconut milk, and the kale leaves. Then add the remaining 2 cups of corn and allow to cook for an additional 10-20 minutes. Yeppers, you only need 6 ingredients for this easy peasy delicious soup! Mix well then raise the heat and bring the soup to a boil. Taste and season with salt, pepper, and cayenne powder. Transfer to the oven for 20 minutes until the skins of the peppers blister and char. Remove the core and seeds then dice the peppers and set aside. This is the first time I’ve ever made soup from scratch! Next add the curry powder and salt and cook for a minute, then add the corn, broth and milk. Remove a bit of corn and reserve for garnish. I’m Sarah and this is where I share my journey creating simple and seasonal plant-based recipes. Stir occasionally and cook until the potatoes are soft. Put a lid on the pot and reduce the heat to low. The recipe calls for fresh corn which I rarely eat because of a bond on my front tooth. Instead I used canned lump crabmeat and it was still delicious…. I used about 1/2 tsp at first, then probably another 1/2 tsp towards the end.  This will make the rounds at our house! I personally find roasting them and peeling off the skin to be fun but if you’re in a pinch for time, you easily substitute green chilis! This was absolutely delicious! Broil for 8-10 minutes, rotating halfway. Remove from the oven and let cool for 5-10 minutes. :) I love using coconut milk in soup – it’s just the best isn’t it?? I increased the amount of milk to help make up for not having the veg. Add the vegetable stock and bring to a boil. This will help melt it together so that it’s more uniform. Sweet summer corn and poblano peppers are simmered up with Southwestern spices and a touch of coconut milk to make this cozy vegan corn chowder. Save Recipe Go to Recipe Box. Sprinkle with red pepper flakes, if desired. Crafted with 20% of your daily vegetables and 130 calories per container, this vegetarian soup makes it easy to have delicious, nutritious, sippable soups in the palm of your hand. Allow them to sit and steam for about 10 minutes. Throw the jalapeño, garlic, and poblano peppers in a food processor and pulse until minced. Thanks for the feedback, Christine! :), I’m so happy to hear it turned out well with frozen corn and jalapeno. Don’t forget that poblano peppers can vary quite a bit in size. Made this soup tonight with a side of kale salad. Heat the oil over medium heat in a heavy soup pot and add the onion. I love the heat from the poblanos! I appreciate your kind words. Once the prep is out of the way, it moves quickly! Your recipie is amazing!!! Fire-roasted poblano peppers, chili pepper, cumin and cilantro add complexity to a blend of corn, potatoes and … I’m sure this Roasted Poblano Corn and Crab Soup would be even better with fresh lump crab, but I didn’t happen to have any. Roasted Poblano Corn Chowder is a creamy soup filled with smoky fire roasted poblano peppers, fresh corn, tender diced potatoes, and crisp bell pepper. I’m so glad you both enjoyed it. Did you try this recipe? Stir in the garlic, celery, potatoes, and seasonings (cumin, oregano, salt, to taste- I like about 1/2 teaspoon) and continue to cook for another 5 minutes. If you’re … Stay awhile and I hope you find a delicious meal to make! :), Absolutely delicious! Has anyone else been craving summery soup lately? I am feeling much better, thank you Carina! Cool slightly. :). Even though I had to improvise a bit, it still turned out very good. It’s at this point that you want to add your frozen corn. This soup is over the top and one of my favorites! I’m so glad you enjoyed it! This creamy roasted poblano corn soup is a little sweet, and little spicy and absolutely delicious year round! Ladle half of the soup into a blender. If you can’t find crema mexicana, you can use half and half or heavy cream. When blending hot liquid, be sure to vent the blender so it doesn’t explode. :) – Are you alright now again? You can also subscribe without commenting. Do not try to blend hot soup in a bullet-style blender. Line a baking sheet with foil. Add the remaining half of the corn and simmer for 10 minutes more. I grilled all the vegetables to create char marks and used an immersion blender which worked perfectly. Cook for about 25-30 minutes, until the potatoes are soft. Pingback: Healthy Zucchini Corn Fritters - Making Thyme for Health. After a couple of trials, this Roasted Poblano Corn Chowder was the first thing I came up with. Is this soup spicy? Lightly spray poblanos with olive oil and arrange them on the baking sheet. Thicker than soup yet thinner than stew, Roasted Poblano, Sweet Corn and Potato Stoup is a warming and filling gluten-free soup recipe. Total Time 40 mins. Cook for 1-2 minutes. so sorry to hear you have been sick – poor you ! I’m using 3 smallish poblanos, but 2 of the larger ones would be plenty for this recipe. I love it! You just don’t want the coconut flavor to be overpowering! Roasted poblano peppers and potatoes and me are buddies. by Kylie Perrotti | Aug 22, 2020 | Easy, Healthy, Soup, Spicy, Vegan, Vegetables, Vegetarian | 0 comments. In the absence of poblanos at the grocery store, I substituted one large jalapeno. The soup was loaded with vegetables-onion, celery, carrot, red pepper, Yukon Gold potatoes, poblano pepper, and of course sweet corn. The cilantro as a garnish is an absolute must, really rounds out the dish. If you’re using frozen corn, skip this step obviously! ... Garnish the soup with fried tortillas strips and a couple spoonfuls of corn. :), I made this a couple nights ago and it was delicious! Your email address will not be published. I just made this tonight. Enjoy! Your comment totally made my day. Start by roasting the poblano peppers: to roast them over an open flame on a gas stove, place them on the burner over medium-high heat and cook until you hear the skin make a popping sound. Taste and season. Cheesy Roasted Poblano Pepper Soup is easy to make and full of flavor. Stirring occasionally. I love corn chowder. This looks amazing, can’t wait to try it! After the soup is smooth and creamy, toss in the rest of the corn and let it finish cook for another 5-10 minutes. Roasted Poblano Corn Chowder—You might think of corn chowder as a cream-based and kind of boring soup, but this vegan recipe will change your mind. Thank you for the great recipes so nice to find some good vegetarian food to make.Â. Easy, creamy, 9-ingredient vegan corn chowder soup! Heat the olive oil or butter in a large saucepan or stockpot over medium heat. First, sauté an onion. I also couldn’t use poblanos because my store didn’t have any so I used Anaheim instead. I certainly have, and corn chowder is pretty much the ultimate summery soup. Please subscribe to our YouTube channel for more content! Used olive oil instead of butter, didn’t have celery or oregano. Add the garlic and ground cumin and cook, stirring frequently, 5 minutes. Just a little extra protein for us. I usually shake the coconut milk before I open it but if it’s still separated, you can warm it in a bowl in the microwave or small saucepan on the stove. Turn off heat. The soup had great flavor and was definitely healthier than an original corn chowder. If fresh corn isn’t in season, just substitute frozen. 1 and 1/2 cups), 2 small yukon gold potatoes, diced (approx. Is used cut up green chilies. Learn how your comment data is processed. 94 Comments on “Spicy Roasted Corn and Poblano Soup.” Angela @ AnotherBitePlease — August 23, 2012 @ 9:26 am Reply I have just found a new love with poblano peppers and well my love for corn has been like forever…so what a perfect combination…and corn summer soup … broth. Next, you’ll add half the corn, a can of coconut milk, and the torn kale leaves and let it simmer for about 5-10 minutes. They are SO worth roasting and peeling… (and freezing if needed). Once it’s softened and browned, add the minced peppers and cook for about 3-4 minutes. Now, I like to use an immersion blender to make a smooth soup base, but you don’t have to and it’ll still be just as delicious! If using ears of corn, cut the corn from the husked cobs and set aside. Taste test to see if you prefer more salt and add as needed. Be sure to tag @triedandtruerecipes on Instagram with your favorite recipe for a chance to be featured. :), Pingback: Top 8 Fall Food Recipes using Corn |, Pingback: Seasonal Eats: Peppers | Neat & Nutritious. Heat the remaining 1 teaspoon avocado oil in a large pot. That’s why I had to eat boxed soup, lol! Pingback: Weekend Reading | The Full Helping, Pingback: Weekend Reading, 9.25.16 - Singapore Topics, Can I dump ingredients into slowcooker and keep it moving? I love hearing your feedback!Â. Prepare the soup: In a large pot, warm the butter over medium heat. This Roasted Poblano Corn Chowder was inspired by my love of eating spicy foods on cold days, and my fan-favorite poblano … 1 tablespoon olive oil; 1 white or yellow onion, chopped; 1 red bell pepper, seeded and chopped; 2 poblano or jalapeño peppers, seeded and chopped; 1 teaspoon smoked paprika; 1 slices vegan bacon, diced, or 2-4 vegan sausage links, sliced crosswise ; Kernels from 3 large or 4 small ears of corn … Jump to Recipe Print … I think as long as you’ve prepped it as directed, you can keep it warm in the slow cooker. Love it! Thanks very much! Thanks for the comment! With such a simple soup, you want to try and use the best ingredients you can find. Fresh corn cut off the … Combine them and you have an amazing, filling and easy soup! Poblano peppers can vary quite a bit in the amount of heat they pack. Didn’t have potatoes, but I did have sweet potatoes. The flavors of the smoky, roasted poblano paired with sweet summer corn and coconut milk make for an incredible soup. I’m so glad you’re feeling better, Sarah! With a subtle kick from smoky roasted poblanos and lots of fresh corn… I don’t usually cook and this turned out lovely! Looking for more vegetarian recipes? I love cooking with whole foods that give me the energy to keep up with an active lifestyle. I’m so glad to hear that, Courtney! Do you know the nutrition facts for the recipe?Â. After this is all out of the way, you’ll star the soup! Thank you for such great instructions to follow. Ladle the chowder into bowls and arrange reserved fresh sweet corn and sliced avocado on top. Using dish gloves or a paper towel, scrape the outer charred skin off with your hands. xo. Gluten-free and ready in just 30 minutes! Loved it!! Best of all, you’ll get some extra vitamins from throwing in torn kale leaves! Please let me know how it turned out by rating the recipe, leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. Can’t wait to try another one of your recipes :), I love that your daughter helps you! I love the idea to freeze the roasted poblanos. I make a similar recipe, but have not tried coconut milk – but woah! Add the diced onion and cook for 4-5 minutes until just beginning to soften. I didn’t have celery so that was omitted. Thank you, Traci! Chicken can be added to make it extra hearty, but it’s perfection in a bowl as a vegetarian dish. This vegan roasted poblano-corn chowder takes a little bit of prep, especially if you’re using fresh ears of corn, but it’s worth it. This is the first recipe I’ve tried from your blog. It’s okay if you can’t get all of the charred bits off. Yummm, Just tried this tonight, so good and heartwarming in the winter. It should have a nice thick creamy texture. and I’m sure a lot less expensive to make! I look forward to making it exactly as written next time when I’m more prepared. Line a sheet pan with aluminum foil and arrange the poblano peppers, jalapeño pepper, and garlic cloves on the foil. I hope that helps! This vegan roasted poblano-corn chowder takes a little bit of prep, especially if you’re using fresh ears of corn, but it’s worth it. If you take a picture of it, please tag me on Instagram so I can feature you in my feed! Tip: We placed the cobs in the pot with the rest of the vegetables and let the soup … Cook, stirring, until it is tender, … An intruguing blend of robust spice and flavor, this hearty organic chowder will leave you immediately wanting another bowl. Corn and Poblano Soup Recipe. Transfer the poblano peppers, garlic, and jalapeño (seeds included) to a food processor and pulse until finely chopped. This recipe is a life saver because I’m gluten free and dairy free. To serve, ladle the soup into … Add the minced peppers and garlic and cook for 3-5 minutes more until very fragrant. I’m new to vegan cooking.Â. I actually added green peppers, leeks and green onions so my soup is a little more green than yellow :) but still tastes amazing!! (gluten-free, nut-free, vegetarian, vegan … In a medium/large Dutch oven or soup pot, warm the olive oil over medium heat until shimmering. Blend for extra creamy texture. Cheesy Roasted Poblano Pepper Soup stirs up in just minutes and is a meal in itself whether you add chicken or make the vegetarian … Check my archives! We’ve added this to our recipe rotation.. Would love to know calories on this! Question, when you say Coconut Milk, does that mean original flavor Coconut beverage, like sold next to rice milk and almond milk? I made this recipe so I wouldn’t have to waste 8 ears of left over grilled corn. It makes an equally good family dinner, casual dinner party centerpiece, or meal prep option for a busy week. I doubled the recipe and we ate it up! The raw corn tortillas give the soup a boost of corn flavor while also thickening the base. Also, I added a bit of cayenne pepper to give it a little more kick. My version is simple to make, definitely vegetarian, husband approved, and personally, I like it better. I tried this last night and it tasted amazing with the poblano peppers! *This video offers a helpful tutorial on how to roast poblano peppers. You will go back for bowl after bowl. It’s actually been on my to-make list since last summer when I shared the Copycat Chipotle Corn Salsa. Nothing like being stuck on the couch – yuck! Still feel like it needs “something”… fresh cilantro really set it off. Once the poblano peppers are cool enough to handle, carefully remove the skins.  Simple to make too. Yummmmm!!!! I’m absolutely dying over this soup and I’m making this very soon…those charred poblanos are killing me! Serve in individual bowls with fresh squeezed lime juice, fresh cilantro and a sprinkle of smoked paprika (optional). Taste and season again to your tastes. Perfect comfort food for a chilly day…or any day, for that matter. I’m so glad it still worked out with what you had on hand, David. Roasted Chile Poblano Soup - Vegan. 1/2 cup)*, 1 large onion, diced (approx. If that thing broke off it would not be cute, trust me. Thank you for the kind review! This site uses Akismet to reduce spam. Separate half of the soup into a blender then puree until smooth. Just enough to heat it up, but don’t let it boil. Can’t wait to try this! I also cheated and used frozen corn–it turned out fantastic! Cook Time 40 mins. The restaurant corn soup was a bit bland for my taste so I spiced it up a bit. Roasted Poblano and Corn Soup is delicious, rich, and deeply satisfying.  A lot of prep work… my kitchen was a disaster, partly because my 4 y/o daughter was helping, but it was worth the clean up! I’m working on getting the most accurate nutrition facts for my site and I hope to have them available soon! Sure! I bet that does wonders for saving time! I get the same results both ways, but sometimes can’t babysit them on stove top. Made with roasted poblano peppers this soup is packed with delicious flavors! Awesome chowder! After it becomes very fragrant, simply add 5 cups of vegetable stock and bring it to a boil. So delicious, will definitely make again. We removed the corn kernels from the fresh ears of sweet corn but didn’t discard the empty cobs. This Vegan Roasted Poblano-Corn Chowder is loaded with corn, kale, and roasted peppers for a hearty soup you can eat any time of year. I’ve roasted them on broil and stove top.. It is a vegan corn chowder with poblano chile, it is delicious and 100% healthy. This is the first recipe I tried of yours…and it was fantastic! Make it with fresh corn in the summer, or use canned or frozen corn in winter months. Made this specifically to use some poblano peppers I just picked up from the market. Poblanos. Pin Recipe Print Recipe. I added diced carrots to it and because I’m not vegan, I added some diced chicken breast as well. Poblanos are my fave pepper of all time. The roasted poblanos are everything in that salsa and I knew they would taste incredible in a creamy corn chowder. Sweet Corn & Roasted Poblano Sipping Soup Our Well Yes!® Sweet Corn & Roasted Poblano Sipping Soup features a smooth blend of delicious non-GMO veggies that's ready to go wherever you are. You’ll start by roasting the poblano peppers, garlic, and jalapeño pepper. The separation occurs because of cool temperatures. Once it begins to simmer again, add the crema mexicana. Love anything with peppers and chiles! I use plain unsweetened coconut milk in can but if the coconut beverage is unsweetened then I think that would work. Thanks!! A little weird, but so right! Then stir in the corn kernels and diced chilies and continue cooking over low h… Using a stick/immersion blender carefully blend about 1/3 of the soup. Using tongs, flip it over to cook each side until charred. Eventually I worked up the energy to put away the boxed stuff and get back to recipe testing my own soup. Vegan Corn Chowder Tips & FAQ. Seared Duck Breast with Lingonberry Sauce.  I’ve been eating it for lunch and it’s just as good warmed up! But in this case fresh corn is worth the extra trouble because the texture is so much better than frozen. This was my first time roasting poblano peppers in the oven. We also threw in whatever beans we had on hand into individual bowls before filling with soup. Haha. This was perfect! The vegetable broth was replaced with water, since all I had was beef and chicken broth, vegan butter was replaced with coconut oil, and coconut milk was replaced with unsweetened almond milk. Possibly! Happy New Year!! Provecho! I don’t know why but it took an hour + from start to finish. Your email address will not be published. The flavor was so good after blending that I didn’t end up using the coconut milk since we didn’t feel it was needed. It must really cut through the creamy sweetness of the corn :). Delicious work my dear! I’ll take a bowl for dinner tonight please! Chicken poblano soup with corn, potatoes, black beans, and a lightly creamy broth packs a ton of balanced flavor into an easy meal. The addition of poblanos gives it a nice flavor without adding too much heat. Healthy and easy to make corn and roasted poblano soup for those looking for a cozy flavorful plant-based meal! Simmer for 10-15 minutes until softened. 4 ears of corn), smoked paprika, cilantro and fresh squeezed lime juice for serving. Stir in chopped cilantro. Taste and adjust seasoning if needed. He is sharing with us a vegan recipe for roasted chile poblano soup or crema de chile poblano. By Jessica Krock | August 30, 2020 - 9:54 pm | August 30, 2020 Main Dishes, Recipes, Soups. Big success–can’t wait to try more. Definitely printing this one! Notify me of followup comments via e-mail. Organic Poblano Pepper & Corn Chowder . Once the peppers are roasted, give them a few minutes to cool off before removing the skins from the poblano peppers. Cook the onions with the salt until golden brown, 15 to 20 minutes. Heat the oil and sauté the poblano peppers and serranos until soft, then add the garlic and cook for a couple of minutes. Right! How to Roast Corn and Poblano Peppers. I also added the shiitake bacon on top from one of your other recipes it was so good! chowder, corn, soup, spicy, vegan, vegetables, vegetarian, stems discarded, leaves torn into bite-sized pieces, Salt, pepper, and cayenne powder to taste. That’s so cute. https://www.makingthymeforhealth.com/vegan-roasted-poblano-corn-chowder Thanks for the feedback, Emily! I’m happy to hear it worked out for you, Ashley! This vegan tortilla soup is insanely luscious and creamy thanks to the blending of cashews and corn tortillas with salsa and soup liquid, which makes it nice and thick. I have poblano … This was incredible. I’ll be trying more recipies soon!! When I returned home sick from our trip to Asia last month I laid on the couch eating nothing but boxed soup and toast for almost an entire week. I had corn, potatoes, and poblanos sitting out ready to grill when I searched “vegan corn chowder” and just the right recipe came up. Also I only had beef broth. Paired with flavorful poblano peppers, onion, and Mexican spices, we’ve got all the goods here for a soup … Weekend Reading, 9.25.16 - Singapore Topics, Seasonal Eats: Peppers | Neat & Nutritious, Healthy Zucchini Corn Fritters - Making Thyme for Health, Day 2: Happy Birthday to Me | Rebel Without a Clue, 2 large poblano peppers, roasted seeded and diced (approx. 2 cups), 4 cups fresh corn kernels (approx. Turn your oven on to broil. 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The flavors of the soup until smooth and creamy, toss in the.! Is the first thing I came up with an active lifestyle a chance to be overpowering oven or soup,. That, Courtney wouldn ’ t want the coconut milk in can if! Step obviously and because I’m gluten free and dairy free i grilled all the vegetables to char. I am feeling much better, thank you for the recipe? â salt and cook an! Out the dish remove from the oven sorry to hear you have been sick – you..., rich, and jalapeño ( seeds included ) to a boil time to husk the corn the. Through the creamy sweetness of the larger ones would be plenty for this easy peasy delicious soup! ) i... Off it would not be cute, trust me dairy free have an,! Absolutely dying over this soup tonight with a plate or foil liquid, be sure to vent the blender her! Milk make for an additional 10-20 minutes Chipotle corn Salsa where i share my journey creating simple and plant-based.